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Old 07-07-2011, 10:37 PM   #191
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+1, Mod's?
This thread might be the best compendium of beer infections on the web. And growing. Be a damned shame if it got lost and forgotten in the nearly 250,000 other threads on this site.


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Old 07-07-2011, 10:44 PM   #192
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This thread might be the best compendium of beer infections on the web. And growing. Be a damned shame if it got lost and forgotten in the nearly 250,000 other threads on this site.
i kinda wish i could forget a few of them.

but yeah, this should be a sticky.


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Old 07-09-2011, 04:48 PM   #193
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I wouldn't bottle that. You're just begging for bottle bombs at that point. You're in for the long haul most likely. 6+ months if you want the gravity to be stable.

Don't say I didn't warn ya!
I don't think it will get much lower than 1.001. I'd bottle it.
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Old 07-09-2011, 04:49 PM   #194
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I don't think it will get much lower than 1.001. I'd bottle it.
I kinda doubt it too, but I'd make damn sure it was stable.

I'm paranoid.
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Old 07-09-2011, 05:51 PM   #195
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Threw some grain dust in 3 gallons scottish ale base, lacto I guess?

Initial innoculation was the juniper yeast
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Old 07-09-2011, 06:18 PM   #196
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Threw some grain dust in 3 gallons scottish ale base, lacto I guess?

Initial innoculation was the juniper yeast
whoah-lly sh!t. I can't believe it but I wanna taste that right now. I love sours.
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Old 07-09-2011, 06:29 PM   #197
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+1, mod's? Maybe because the op is not a paying member?
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just so everyone knows, typing "mods" or "admin" in your thread does not activate the hbt superfriends klaxon of justice.

We either stumble upon it or don't.

We're all sequestered in monte carlo for the summer mod conference this time of year and we don't like to get out of the chaise lounges until it's time for baccarat and cocktails.
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Old 07-09-2011, 08:26 PM   #198
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Thanks yuri. Good luck with baccarat.
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Old 07-10-2011, 05:36 AM   #199
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This thread might be the best compendium of beer infections on the web. And growing. Be a damned shame if it got lost and forgotten in the nearly 250,000 other threads on this site.
i second that.
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Old 07-12-2011, 11:47 PM   #200
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Threw some grain dust in 3 gallons scottish ale base, lacto I guess?

Initial innoculation was the juniper yeast
Nicely done sir. Here is a pic of a Berliner Weisse I brewed with rye (Roggen Weisse?) finishing up. It was initially fermented with my Wild Eugene Yeast, then soured with a pint of my Biere de Garde that contains Jolly Pumpkin dregs.



The camera flash makes the bubbles on the right look much whiter than they actually are.

Cheers!
Kevin


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